Annie’s Journal – Written by Annie Warner Donnelly
Hello Everyone. The Bible tells us that God never leaves us nor forsakes us so we know, without a doubt, that He was with Linda Belcourt on December 29th, 2025.
On Sunday, December 28th, there was a snowstorm where I live. Concerned that there might be a power outage, I decided to submit Annie’s Journal a day ahead of the December 29th noon deadline. I sent the column to Linda by email at 7:25 pm on the 28th. At 8:20 pm, she sent a return email. It said, “Thank you.”
On December 29th, my area still had power, but that day, we lost a woman who truly made a difference in our communities and in our lives.
Let’s take a moment to pray. Heavenly Father, You know us; You know what we need in our moments of grief. Please guide and comfort us. Please help us make the world a better place; to take responsibility for ourselves as we care for others; to create space in our communities, our homes, and in our hearts for peace to dwell. I think Linda would like us to pray for that.
Please help us to love others as You love us; to be patient when situations are difficult; to find joy in our relationships; to be faithful to You and to one another. May kindness and gentleness punctuate our words and actions. May we offer and receive forgiveness and hold tight to goodness when we struggle with self-control. Help us pray for those we love, and those who do not yet treat us with love. Help us understand who we are in You, and who You are in us.
Please bless the Belcourt family as they preserve, and add to, the North Simcoe Springwater News. May we follow the example Linda has set before us by exhibiting integrity in our interactions, by doing what’s right when no one is watching; by keeping the commitments we make and completing the tasks we undertake; by exercising our sense of humour and our sense of fair play.
We ask these things in the precious, holy and everlasting name of Jesus. Amen.
Joanne Nijhuis MSc, – SALMON CHOWDER – A COZY CLASSIC WITH WHOLESOME INGREDIENTS
A homemade pot of chowder gently simmering on the stove is a delight, especially when it’s filled with tender salmon and nourishing vegetables. The creamy broth feels rich and indulgent, yet it’s made with wholesome ingredients. Replacing the cream with cow’s or plant-based milk is an easy swap without sacrificing on flavour. Simple to make and great for leftovers, this recipe is ideal for busy weeknights and relaxing weekends alike. Just add a slice of crusty bread for dipping and you’re set.
Did You Know?
Salmon is a wonderful source of heart and brain protective omega-3 fatty acids and high-quality protein. Health Canada recommends that adults consume fish at least twice per week as part of a healthy diet. Potatoes have a bad reputation for their carb content, but this easy on the wallet vegetable is filling and actually quite nutritious and low in calories when added to soups. A good source of potassium, vitamin C and carbohydrates, potatoes are packed with fibre if their skins are left on.
INGREDIENTS (4 Servings)
• 2 cans (170 g per can) drained salmon or 1 ½ cups (375 ml) fresh or frozen salmon fillet
• 1 medium white onion, diced
• 2 garlic cloves, minced
• 1 Tablespoon (15 ml) olive oil
• 3 medium potatoes, cubed
• 1 cup (250 ml) carrots, diced
• 1 celery stalk, diced
• 1 ½ cups (375 ml) frozen corn
• 2 cups (500 ml) water or broth
• 2 cups (500 ml) milk (cow’s or plant-based)
• ¼ cup (63 ml) all-purpose flour
• 1 Tablespoon (15 ml) lemon juice
• 2 teaspoons (10 ml) dried parsley
• 1 teaspoon (5 ml) dried thyme
• ½ -1 teaspoon (2.5-5 ml) salt
• 1 teaspoon (5 ml) black pepper
• 1 dried bay leaf
INSTRUCTIONS
1. In a large pot, sauté the garlic and onions in olive oil on medium heat until the onions become translucent. Add the potatoes, carrots, and celery and continue to sauté for 3 to 5 minutes to soften the vegetables and lightly brown the onions. Stir in the corn and water.
2. In a bowl, whisk the flour and milk together. Gradually pour the thickened milk into the pot with the vegetables.
3. Stir in the canned, fresh or frozen salmon.
4. Add the lemon juice, parsley, thyme, salt and pepper and the bay leaf.
5. Lower the heat and continue to cook the soup for 30-40 minutes, stirring occasionally until all of the vegetables are soft and the soup has thickened.
ENJOY!
PER 1½ cups (375 ml) SERVING: |Calories: 385 kcal | Carbohydrates: 30 g | Protein: 27 g | Fat: 17 g |Fibre: 4.5 g | Sodium: 690 mg |
Joanne Nijhuis MSc, RD is a consulting, media and culinary dietitian in Simcoe Grey Bruce on a mission to entertain and educate through her love of food. In addition to recipe development and writing for several publications, Joanne offers cooking demos/classes –for groups or individuals – in person and online. For more information, email Joanne at jo.knows.nutrition@outlook.com.